Vada Manchurian

Ingredients

• Urad dal (uzhunnu parippu) - 1 cup
• Moong dal (cherupayar parippu) - 1 cup
• Onion - 2 whole
• Green chilies - 4 whole
• Ginger-garlic paste - 2 tsp
• Curry leaves - 1 tbsp
• Corn flour - 3 tbsp
• Soy sauce - 1 tbsp
• Tomato sauce - 1 tbsp
• Chili sauce - 1 tbsp
• Capsicum - 1 whole
• Tomato - 1 whole
• Sugar - 1 tsp
• Salt, to taste
• Oil for frying
• Coriander leaves for garnish

Instructions

1. 1Soak the urad dal and moong dal in cold water until they are soft and slightly swollen.
2. 2Drain the dals well and grind them into a coarse paste, using as little water as possible so the mixture stays thick.
3. 3Transfer the paste to a bowl and stir in 1 whole onion (finely chopped), 4 whole green chilies (finely chopped), 2 tsp ginger-garlic paste, 1 tbsp curry leaves (chopped), 3 tbsp corn flour and salt to taste until the mixture holds together.
4. 4Wet your hands with a little oil, shape the mixture into balls and flatten each ball into a disc using your palms.
5. 5Heat oil in a pan and fry the vadas until they are light brown and crisp; transfer them to paper towels to drain while you make the sauce.
6. 6Heat oil in another pan and sauté 1 whole onion (cut into cubes), 1 whole capsicum (cut into cubes) and 1 whole tomato (seeds removed and cut into cubes) until the vegetables are half cooked.
7. 7Add 1 tbsp soy sauce, 1 tbsp tomato sauce and 1 tbsp chili sauce to the pan, then stir in corn flour mixed with a little water to make a glossy sauce.
8. 8Stir well and let it cook for 2-3 minutes so the flavors meld and the sauce thickens slightly.
9. 9Add 1 tsp sugar, taste and adjust salt if needed, then remove the pan from the heat.
10. 10Gently add the fried vadas to the sauce and toss so they are evenly coated; let them sit briefly so they absorb some of the sauce.
11. 11Garnish with coriander leaves and serve the Vada Manchurian hot with rice or roti.